As the weather starts getting colder I begin thinking about a nice hot bowl of soup and one of my favorite soups is Tomato. I adapted this recipe from a Cooking Light version that used fresh tomatoes. Since good fresh tomatoes are hard to find in the middle of winter I changed a few things and came up with this one using Red Gold Tomato products.
- 1 can(46oz) of Red Gold Tomato Juice
- 2 cans(14.5 oz each) of Red Gold Whole Tomatoes
- 2 cans(14.5 oz each) of Red Gold Crushed Tomatoes
- 6-8 tablespoons of Basil Pesto
- 1 cup skim or 1% milk
- 1 8oz package of 1/3 fat Cream Cheese
- Salt and Pepper to taste
- Bring tomatoes and tomato juice to a boil in a large dutch oven or stock pot.
- Reduce heat and simmer for 20 minutes to soften whole tomatoes.
- Break up whole tomatoes with potato masher.
- Add basil pesto - I use my own pesto made during growing season and frozen in ice cube trays but, commercial pesto works great too.
- Add in cream cheese and milk and stir to melt the cream cheese.
- At this point you will need to blend to hot soup to make it thick and creamy. I use an stick or immersion blender and blend it in the soup pot. You can also work in batches and use a blender. Just to be sure to use your hot liquid precautions so you don't have hot red mess all over you and the kitchen.
- Salt and Pepper to taste and cook an additional 10 minutes to thicken.